Combine flour and salt in large bowl; cut in butter and shortening. Mix.
Combine cold water, egg and vinegar in small bowl. Add egg mixture to flour mixture; mix, with fork, just until flour is moistened.
Divide dough in half; shape each half into a ball. Slightly flatten; wrap each ball of dough in plastic food wrap. Refrigerate at least 1 hour or two.
For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
For 2-crust pie, roll out remaining ball of dough on lightly floured surface to 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust.
Core and slice apples. Mix together sugar, 2 Tbsp. of flour, cinnamon, brown sugar, nutmeg, 1 Tbsp. of butter, and lemon juice. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
Bake for 375°F for 50 minutes or until filling is bubbling. Let sit for 4 hours. Serve at room temperature.